Everybody is talking about the Meyer lemon and once I found this recipe I’ve decided to see what all the fuss is about. This won’t make the menu this week, but I’ll be giving this one a try soon. It seems like a delicious light Spring dish.
- 8 oz linguine pasta
- 2 T extra virgin olive oil
- 3 cloves garlic, minced
- 1/4-1/2 tsp red pepper flakes (depending on how spicy you like it!)
- juice of two large meyer lemons to equal about 1/2 cup
- 1 bunch asparagus, sliced
- 1/2 cup chopped sundried tomatoes
- pinch of salt and pepper
- 1/2 cup freshly grated Parmesan cheese
- fresh parsley for serving
- Cook the pasta in boiling salted water until done. When pasta is done, remove noodles with a slotted spoon, reserving boiling water.
- Blanch asparagus in water for thirty seconds, until bright green. Drain and reserve 1/2 cup of cooking liquid.
- Heat the olive oil in a pan over medium heat. Add the garlic and red pepper flakes, and saute for thirty seconds. Remove from the heat.
- Add the pasta, sundried tomatoes and asparagus to the pan and toss everything together. Pour in the lemon juice along with additional cooking water if the dish seems too dry. Season with salt and pepper.
- Add the Parmesan cheese and fresh chopped parsley.